Collection: Bodegas Tajinaste

The winery was established in 1977, commercializing the Garćia Farráis family vineyards in the Orotava Valley on Tenerife, part of the Canary Islands. Some of the family’s oldest stocks of Listán negro and Listán blanco vines were planted in 1914, using a unique horizontal vine training system known as multiple braided cordon (cordón múltiple trenzado). Newer vineyards use the more common single- and double-Cordon (Royat) trellising systems. 

Working with indigenous varieties, the modern winery respects family and regional traditions, as well the unique geography - high-altitude vineyards - and volcanic soil of Tenerife, to create wines of great character and individuality. The Enologist is Agustin G. Farráis. 

In case you are wondering about the name of the winery, Tajinaste refers to a species of flowering plant, of the genus Echium, which is endemic to the Canary Islands, and in particular Tenerife. It grows high up on the slopes of Mount Teide, can reach up to 3 meters in height, and blooms a brilliant red in late spring and early summer. 

Tapas: A quick and tasty way to enjoy the wines of Tajinaste is to serve them along with a variety of conservas from Spain, tapas-style.  Spain’s proximity to the Mediterranean and Atlantic means canned fish and seafood are highly prized, and perfectly paired with wines of the region.

Spanish fish and shellfish conservas are packed at the peak of freshness and preserved in flavourful oils or sauces.  They’re meant to be served simply, right from the tin or on small plates, along with crusty bread, a side salad, and a glass of wine.  A good source of conservas in the GTA is Spanish Pig  www.spanishpig.ca

 - Cantabrian anchovies from the Basque country taste great with pan con tomate (Spanish-style tomato bread) or on thin slices of baguette. 

- Sardines with tomatoes can be served at room temperature, or lightly warmed through, on slices of crusty bread. 

- Try the white asparagus drained and plated, with a dollop of alioli on the side.

Both the Tajinaste Blanco Seco and the Tinto Tradicional have the flavour, texture and acidity to cut through the richness of conservas.

- Blanco Seco has intense tropical fruit aromas with citrus/mineral notes and crisp acidity, great with fish or asparagus.

- Tinto’s dark berry aromas with smokey/peppery notes, lively acidity, and moderate tannins stand up to flavourful fish conservas. 

If you'd like some music to enjoy with your meal, we have curated a Spanish-inspired playlist on Spotify. 

Finally, pass the time with some Spanish dance lessons from the privacy of your kitchen. 

If you wish to purchase a case of any of the Tajinaste wines on our Web site, don't forget to use the special promo code (shown on the postcard that you can pick up at one of the events) at check out to qualify for free delivery. You can pre-order CAN, the Malvasía Y Marmajuelo, and the Dulce and still qualify for free delivery when they arrive in June. There's also a mixed case available. 

And don't forget to follow us on Instagram and tag us in a photo with your tapas plate and Tajinaste wines, or your first attempts at Flamenco, for a chance to win a mixed case of wine selected by our team of Sommeliers. 

About the Canary Islands: A region of Spain that is geographically and geologically part of Africa. In addition to having a sub-tropical climate, perhaps the Islands’ most unique feature is the volcanic soil, and the ways in which viticulture has adapted to both. The famous volcano Mount Teide in Tenerife, Spain's highest point of land, can be seen from almost any place on the Island 

Proximity to the Atlantic Ocean, mountains (technically more like active and extinct volcanoes), and prevailing winds have created a wide variety of different microclimates, which translates into a diversity of wines. Approximately 80 varieties of grapes have been planted, with at least three varieties that are native to the Islands, and many vines are on original stock since the vines were never affected by phylloxera.